Whatever. Just keep it sharp.

I have a Le Creuset chef's knife which I use 90% of the time, and the other 10% a teeny little 'Kitchen Devil' knife which was in the drawer at home when I lived at home, so must be 20+ years old... useful for small stuff. They both get sharpened weekly, just using a kitchen devil 'sharpener for idiots'.

Honestly, whatever feels comfortable in your hand, and keep it sharp. so it doesn't sting when you chop the top of your finger off, the first thing you notice is the blood everywhere